Chai Latte (Stovetop) - Cozy, Spiced, and Simple

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 servings

Black tea: 2–3 teaspoons loose-leaf Assam or 2 black tea bags (Assam, English breakfast, or Darjeeling blend).
Water: 1 cup (240 ml) for steeping the tea and spices.
Milk: 1 cup (240 ml). Whole milk is classic; oat, soy, or almond milk also work.
Sweetener: 1–2 tablespoons sugar, honey, or maple syrup, to taste.
Fresh ginger: 4–6 thin slices or 1 tablespoon grated.
Green cardamom pods: 5–6, lightly crushed.
Cinnamon stick: 1 small stick (or 1/2 teaspoon ground in a pinch).
Whole cloves: 3–4.
Black peppercorns: 4–6, lightly crushed (for gentle heat).
Optional extras: A small piece of star anise, a pinch of fennel seeds, or a grating of nutmeg.
Vanilla (optional): A few drops of vanilla extract for a softer finish.

Lightly crush the spices: Use the side of a knife or a mortar and pestle to crack the cardamom pods and peppercorns. Don’t pulverize—just open them up.
Bloom the spices: In a small saucepan, add water, ginger, cardamom, cinnamon stick, cloves, and peppercorns. Bring to a gentle boil, then reduce to a lively simmer for 5–7 minutes until fragrant.
Add the tea: Stir in the black tea. Simmer for 2–3 minutes for medium strength, or up to 4 minutes for bolder chai. Avoid rolling boils with the tea to prevent bitterness.
Add milk and sweetener: Pour in the milk and add your sweetener. Return to a gentle simmer. Watch closely—milk can boil over quickly.
Simmer and stir: Let it bubble softly for 2–4 minutes, stirring occasionally. Taste and adjust sweetness or spice by simmering a bit longer if you want it stronger.
Optional froth: Whisk vigorously off heat for 15–20 seconds to build a light froth, or use a handheld frother.
Strain and serve: Strain through a fine sieve into mugs. Add a pinch of ground cinnamon or a drop of vanilla if you like.